Preheat the oven to 200 degrees. Season both sides with salt and pepper and place meat-side down in large baking dish. Arrange onion and garlic evenly around ribs. Pour enough cola to cover ribs completely. Bake for 3 hours. Remove from oven and allow ribs to come to room temperature in cooking liquid, about 1½ hours.

Place ribs meat side down on grill and close lid. Cook, turning occasionally, until meat is browned and caramelized, about 30-45 minutes, or until tender and bones are exposed at ends. With 10 minutes remaining, brush ribs with barbeque sauce. Cut into 3 rib pieces and serve.

Worcestershire comes without fish now, both the Jewish brands and the national brands have it pareve (the fish variety is marked fish on the hashkacha) so you can use it without mixing fish and meat (we dont mix it either). But in case you want a substitute, soy sauce would work well.

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